I adore spring. It’s one of my favorite season of the year. I love seeing my newly planted herbs starting to sprout; the longer day light extended till after dinner; the cute (or more often creepy) Easter Bunny at the photo booth in the Mall; and the excitement in my Kids’ eyes when they go for the Easter Egg hunt! It’s a season to play, enjoy and celebrate. So, to celebrate this lovely season, I created these Flower Garden Cookies to share with you.
The base cookies themselves are similar to the texture of sugar cookies, and I flavored them with dried and grounded lavender buds, lemon zests and rose extract. They are packed with the elegant floral aromas with a hint of refreshing citrus. I top the cookies with some white chocolate mixed with Matcha green tea, which acts as “glue" for the bunny as well as mimicking the “meadow in the garden”. Then, I decorated each cookie with a dressed up chocolate bunny, a chocolate egg, lavender buds, a dried tea rose, and some rose tea petals (broken apart from the tea roses). Please see the ingredients list at the bottom of the post for more details and where to buy these ingredients.
I packaged these Flower Garden Cookies individually and shared them with some of my my Baby Girl’s classmates as a way to say thank you for their kindness. The kids loved them and I was so happy that they enjoyed these cookies so much! You can use these gorgeous cookies as party favors, center piece for your spring party, a place card holder (between the bunny and the egg) for your next Easter gathering, or just because. These cookies are great for desserts and afternoon tea. Interested to see how I made them? Here’s the video tutorial with the step by step instructions. Check it out!
Pretty easy, isn't it? I hope you enjoyed my video tutorial. If you haven’t done so, please subscribe to my Youtube channel here. You’ll be the first to know when I have new and exciting video tutorials published. I added a list of ingredients and tools that I used at the bottom of this post. You can leave me a commend if you have any other questions. I hope you enjoy today’s post and video tutorial. Stay tuned for more fun recipes and giveaway.
Props, ingredients, and tools used in this post:
Lindt Mini Chocolate Bunny (Click here for more information)
Dry Lavender Buds (Click here for more information)
Dry Rose Tea Buds (Click here for more information)
Matcha Green Tea Powder (Click here for more information)
White Chocolate Chips (Click here for more information)
Easter Candy Coated Chocolate Eggs (Click here for more information)
Daisy Flower Sprinkle for Bunny (Click here for more information)
Rainbow Nonpareils (Click here for more information)
Flower Shaped Cookie Cutter (Click here for more information)
Silpat Non-Stick Baking Mat (click here for more information)
Calphalon Baking Sheet Pans (Click here for more information)
Oval Shape Wood Board (Click here for more information)
Flower Garden Cookies:
Ingredients for the cookies:1/2 cup water
7 oz (14 tablespoons) salted butter, diced
1 1/2 cups powdered sugar
1 teaspoon of vanilla extract
1/2 teaspoon of rose extract
1 teaspoon of dried lavender buds, grounded
zest of 2 lemons
4 cups all purpose flour
1 teaspoon baking powder
Ingredients for the decorations:
10 small Lindt Chocolate Bunnies
10 small pastel colored Calbury Minis Chocolate Easter eggs
1/2 cup white chocolate chips
1 teaspoon matcha green tea powder
1/2 teaspoon dried lavender buds
10 whole dried tea rose buds
1/2 teaspoon dried rose petals (break off from tea rose buds)
Flower shaped sprinkles for bunny (optional)
Rainbow nonpareil sprinkles for bunny (optional)
To Prepare the Cookie:
In a medium saucepan, heat water, butter and powdered sugar on medium high heat until butter and sugar are completely dissolved, stir occasionally. Remove from heat and let mixture cool slightly and stir in vanilla extract, rose extract, lavender buds and lemon zest. Then, add flour and baking powder into the mixture. Stir with a wooden spoon until well incorporated. When the dough is cooled to room temperature, form into two disks and wrap each in plastic wrap. Store in refrigerator for at least 3 hours.
When ready to bake, preheat the oven to 350° F and line 2 baking sheets with parchment paper or silpat. Roll the chilled dough between 2 plastic wraps. For even thickness, place 2 chopsticks on each side of the dough and roll to 1/4-inch thick. Using your favorite cookie cutter and stamp out cookies as close together as possible. I used a 3 ½-inch diameter daisy cutter. Arrange the cookies 1 inch apart on the prepared baking sheets.
Bake the cookies until lightly golden browned on the bottom and around the edges, around 14 to 16 minutes. Let baked cookies cool on the baking sheet on wiring racks. Refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
To decorate the cookies:
In a small sauce pan, heat 1 inch of water to simmer. Place a large heat proof bowl on top and make sure the bottom of the bowl is not touching the water. Add the white chocolate, stir with a spoon or heat proof spatula until all melted. Remove from heat and stir in matcha green tea powder. Let the green tea white chocolate cool slightly before decorating the cookies.
When cookies are completely cooled, we can start the decoration. Spread 1 to 2 teaspoons of matcha green tea chocolate on the cookie, leaving 1/4-inch border. Place chocolate bunny, chocolate eggs, and sprinkle rose petals and lavender buds on the green tea chocolate before it harden.
If using sprinkles to decorate the bunnies, simply dab a little melted matcha chocolate on the bunny and add the spinkles.